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Monday, August 26, 2013

I'm sharing one of the easiest mexican dishes. I love this when they serve it on my chipotle rice & the chunky texture it gives is just awe some. For me it is a eve time low calorie snack to fill up.

Ingredients

1 Cup corn kernels

1/4 Cup diced onion

1/2 Cup diced tomatoes

1 Tsp paprika

1 & 1/2 Tsp lime juice

1 Tbs thinly chopped cilantro

1 Tsp olive oil

Salt

Heat a pan with oil & toss the corn kernels in it. Sauté them
for few minutes or till you the brown crispy kind of coat on the kernels. It
takes around 5mins to get the consistent color to kernels. Switch off heat
& allow them to cool.

In a bowl toss kernels & the other ingredients one by one. Mix
them well & serve it cold or @ room temperature.

Saturday, August 24, 2013

After a long outing in summer sun all our power has been swallowed
& we were all gloomy & lazy. I made our selves a power booster & it
felt awesome to quench our thirst this delicious smoothie. I haven't added any ice to our drink as are not so into the ice.
So add it at your convenience.

Saturday, August 17, 2013

Today I’m sharing a recipe, which made my husbands taste
buds dance. Oh yah! In my house I’m the one who always talk about eating
healthy & the exact opposite version is my husband. He loves recipes filled
with ghee, cheese & all the dishes filled with lots of fat. Now with
opposites we try to maintain a very good balance in our food habits. Most of
the time it runs my way with healthy food but sometimes it’s his way too.

So coming to the dish it is his way of having healthy dish
& he just loved it. This recipe is filled with richness of cashew, sesame
& peanuts at the same time with creaminess of paneer.

Ingredients

2 Cups diced paneer
(Square/Triangle)

1 cup sliced onions

3 Tbs tomato paste

½ Cup green peas

½ Cup coconut milk

¼ Tsp turmeric

2 Tsp red chili powder

Salt

1 Tbs ghee

Coriander leaves for
garnish

For masala paste

2 Tomatoes chopped

1 Tsp jeera seeds

1 Tbs coriander seeds

2 Tbs peanuts

8 to 10 Tbs cashew nuts

1 Tsp sesame seeds

1 Tsp poppy seeds

2 Cloves

2 Cardamoms

1 inch cinnamon piece

1 Inch ginger

4 Garlic pods

1 Tbs ghee

Heat pan with ghee. To that add all the masala paste
ingredients other than tomatoes & cashew nuts. Fry them for couple of mins.
(Don’t over fry them) Switch off heat & allow them to cool. In a mixer add
the roasted ingredients along with tomatoes & cashew nuts. Grind it to
smooth paste.

Heat pan with1 tbs ghee& add paneer cubes to pan. Fry them till they are well fried both
sides. Remove them & keep aside. To the same pan add 1 tbs ghee & add
the onions. Fry them till they are translucent. To that add the ground masala,
peas, coconut milk, tomato paste, turmeric, red chili powder & salt. Bring
them to boil on low heat. If desired add 1 cup water to get the gravy
consistency. Last add the paneer cubes to gravy & cook it with closed lid
for 10mins. Garnish it with the coriander leaves & it’s ready to serve.

Serve warm with chapati or roti.

Note:

For little healthier version you can replace paneer with tofu.

I added tomato paste to get the color. You can totally exclude it if you don't have it.